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Oxidation in foods and beverages and antioxidant applications / edited by Eric A. Decker, Ryan J. Elias and D. Julian McClements
- 其他作者：
- 出版： Oxford ;Philadelphia : Woodhead Pub. 2010
- 叢書名： Woodhead Publishing series in food science, technology and nutrition ;no. 199-200
- 主題： Oxidation. , Antioxidants. , Rancidity , Food spoilage
- ISBN： 9781845696481 (hbk.) :: US$250.03 、 1845696484(hbk.)
- 一般註：Includes bibliographical references and indexes
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讀者標籤：
- 系統號： 005193208 | 機讀編目格式
館藏資訊
The two volumes of Oxidation in Foods and Beverages and Antioxidant Applications review food quality deterioration due to oxidation and methods for its control. Volume 1 focuses on oxidation mechanisms and antioxidant activity. Chapters in Part 1 describe oxidation processes in foods and review methods for the measurement of the extent of lipid oxidation. Part 2 discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.
內容註
v. 1. Understanding mechanisms of oxidation and antioxidant activity -- v. 2. Management in different industry sectors
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